Great Chicken and Cashew Sauté

We looooove sautés. This one is no exception. It comes from a french Canadian magazine, published several years ago, but it is still as good. Here, I doubled the quantity of sauce as we looooove the sauce and increased the cashew content.

Serves 4 people.

Prepare the sauce by mixing 75 ml of soya sauce (low sodium, if possible), 2 tablespoons of sugar, 2 tablespoons of water, 2 teaspoons of sesame oil and a splash of Tabasco. Add 40ml of cornstarch and mix well.

In a wok or a big pan, heat up a tablespoon of oil on high heat and add 500gr of chicken breast (without bones and skin) cut in cubes (bite size). Cook until golden and put aside.

Add another tablespoon of oil and quickly fry one cup of sugar snap peas (could be also any other peas or even broccoli), one sliced big red (or any other color) bell pepper, half a cup of cashews, one clove of garlic and one thinly sliced piece of ginger the size of a thumb (skin removed). Fry for 3-4 minutes, then add back the chicken including cooking juice. Decrease the heat to low/medium. Give a stir to the sauce and add to the pan. Let it simmer until the sauce is thick and shiny.

Serve immediately on rice.